Cookwares

• Sauté pan
• Mixing bowl

Method

1. 1Step : Trim the artichoke stems, leaving a few centimeters from the base.
2. 2Step : Peel the remaining stems. Remove the first two layers of outer leaves, no more.
3. 3Step : Trim the tips of the leaves if they are too fibrous. Plunge them into a bowl of cold lemon water to keep them from browning.
4. 4Step : Spread the central leaves apart and use a spoon to remove the choke if there is any.
5. 5Step : Finely chop the herbs with the peeled garlic cloves. Stuff the artichoke heads with the mixture.
6. 6Step : In a sauté pan (deep-sided), place the artichokes upside down with the stems facing up, and season with salt. Pour in the oil and 25 cl of water, up to the base of the stem. Cover and cook over medium heat for 20 min. Check for doneness with the tip of a knife.